From the USDA Food Safety and Inspection Service

During a multistate foodborne disease outbreak, CDC serves as lead coordinator between public health partners to detect the outbreak, define its size and extent, and to identify the source.

Provides access to a wide range of trustworthy food and nutrition resources.

Food Safety Fact Sheet - We don’t want to serve outdated food, but we also don’t want to throw food away unnecessarily.

Read this fact sheet to find out which canned food can be disinfected and used and which food must be thrown away following exposure to floodwater.

The Food Safety and Inspection Service (FSIS) of the U.S. Department of Agriculture, the U.S.

Information about using or discarding produce after it has been in contact with floodwater.

Information to educate consumers on safe food handling with food preparation, food preservation, food service and more.

Your source for current research-based recommendations for most methods of home food preservation. Established to address food safety concerns for those who practice and teach home food preservation and processing methods.

Food Safety Fact Sheet - Fermenting food at home is becoming an increasingly popular food trend. However, as with any food preservation or preparation method, it is essential that it is done safely.

Food Safety Fact Sheet - Raw or lightly cooked sprouts are a common source of foodborne illness in the US.

Protecting the public’s health by ensuring the safety of meat, poultry, and processed egg products.

Food Safety Fact Sheet - Follow these important, safe handling and storage practices to maintain and ensure the high quality of expressed breast milk and the health of the baby.